Wednesday, March 27, 2013

This Easter-inspired rack of lamb recipe is fairly typical
of other dishes I’ve posted with this cut, except for one major difference;
we’re actually roasting the meat over the sauce. And not just any sauce; we
spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and
the small, dark fruit performed beautifully.

My game plan was to introduce some always-welcomed moisture
into the cooking environment, as well as hopefully impart some flavor and aroma
from the berries, shallots and wine. Both goals were realized, and I was very happy with
the final results. Besides possibly straining the cooked berries out next time,
I think it was pretty close to spot on.

One word of warning to you poor, unfortunate souls who will
insist on cooking this longer: Beside the obvious crime against nature of not
eating this pink, you’ll also risk having your sauce dry up and burn in the
oven. So, if you are going longer than the 20 minutes recommended here, be sure
to check the pan, and add a splash of water if needed.

Other than that, as long as you’re checking with a
thermometer, I don’t think there’s a lot that can go wrong. The sauce is very
simple to finish up as your lamb rests, and quite similar to most of the pan
sauces you’ve seen posted here before. So, if you’re looking for something a
little bit usual for your Easter menu, I hope you consider giving this a try…it
was berry good! Enjoy!

I made this for easter dinner and it was flawless. I substituted blackberries and strained them out at the end and the sauce was so rich from the lamb fat I didn't need to use butter. My whole family loved this!!!

Well this recipe worked great using a pork tenderloin. A lot more fat though so no need for the butter. Served with a celeriac & cauliflower puree and baby green salad with blue cheese vinaigrette. It's a keeper...Thanks Chef John!

Gosh, what perfect timing to post! We had plans to do the traditional but followed your lead. Butterflied a 1/2 leg of lamb (4 1/2 pound), seared it on charcoal, pasted with the Dijon. Our son worked the blueberries on stove top with pan seared leg trimmings. Pulled from grill when thickest part @125. This gave everyone their favorite choice. The beurre rouge was served on the side and everyone had to try it. The first words spoken were, " Over the top". Thank you so much for what you do! Btw, our daughter-in-law complemented it with your Red roasted potatoes w/red bell pepper. Awesome!! quinton in Smithfield NC

I tried this recipe of yours today. Can not buy blueberry (not so popular in my country, Vietnam. Only certain places sell and depend on the import timing) so I used plums instead. Turned out still supperb. Thanks for sharing, Chef John. ;)

I've been dying to make this for months and I finally got to try it tonight! Unfortunately, it's easter so the grocery stores were closed so I had to substitute shallots with onions and garlic, fresh blueberries and rosemary with frozen and dry, and dijon with honey mustard but it was still delicious!! Thank you so much!!! I'll be making this again (with the proper ingredients) soon. Was soooo easy and soooo good.